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Crab Rarebit on Grilled Sourdough with a Green Salad and French Dressing

Grilled sourdough topped with a rich cheesy crab mixture served with a fresh salad and homemade French dressing.

LunchSeafoodCheeseGourmet

Estimated Nutrition

Per Serving Total
Calories 1427.1 kcals 2854.2 kcals
Carbohydrates 27.4 grams 54.8 grams
Fat 117.1 grams 234.2 grams
Protein 66.3 grams 132.6 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tsp
English Mustard
3
dash
Tabasco
3-4 dashes
1
tsp
Worcestershire Sauce
1
tsp
White Wine Vinegar
0.5
tsp
Dijon Mustard
Dairy
350
g
Lincolnshire Poacher Cheese
grated; alternatively use a good cheddar
1
piece
Egg Yolk
free-range
1
piece
Egg Yolk
free-range; for dressing
GrainsCereals
2
slice
Sourdough Bread
large slices
2
tbsp
Plain Flour
Liquids
50
ml
Beer
NutsSeeds
1
tbsp
Chives
finely chopped
OilsFats
30
ml
Olive Oil
100
ml
Vegetable Oil
Seafood
150
g
White Crab Meat
50
g
Brown Crab Meat
Vegetables
1
head
Little Gem Lettuce
leaves separated and washed
50
g
Bull's Blood Salad Leaves
1
piece
Shallot
finely chopped

Steps

  • Preheat the grill to a high setting.
  • Drizzle sourdough with olive oil and griddle for 3 minutes per side.
  • Melt cheese with beer in a frying pan until smooth.
  • Stir in mustard, Tabasco, and Worcestershire sauce.
  • Add crab meats, flour, and egg yolk then cook until thickened.
  • Season with salt, pepper, and chives.
  • Spread mixture on bread and grill for 2 minutes until golden.
  • Whisk egg yolk, vinegar, and mustard in a small bowl.
  • Slowly whisk in vegetable oil until emulsified.
  • Stir in chopped shallots and toss with salad leaves to serve.